In a large mixing bowl, combine the warm water, active sourdough starter, and honey. Stir until the starter is mostly dissolved and the mixture looks slightly foamy. This helps evenly distribute the starter throughout the dough.

(if using active, dry yeast and discard, start by activating the yeast. Add the active dry yeast to warm water, and sugar. Mix and set aside to allow it to bloom for 5 mins. Add the sourdough, mix contine the rest of the directions as written.

Add the flour and knead:

Add the bread flour and salt to the bowl. Mix until a shaggy dough forms and no dry flour remains. Knead the dough for 8–10 minutes by hand or with a stand mixer on low speed until the dough becomes smooth, elastic, and slightly tacky but not sticky.

Place the dough in a lightly greased bowl and cover with a lid or plastic wrap. Let it rise at around 80°F for 3–4 hours, or until the dough looks noticeably puffy and has increased in size. Because sourdough fermentation depends on the strength of your starter and room temperature, the dough’s appearance is a better indicator than the clock.

(if using active dry yeast and sourdough discard this rise will take 45 mins- 1 hour)

Transfer the dough to a clean work surface and divide it into 6–8 equal portions. Shape each piece into a smooth ball, then press your thumb through the center and gently stretch the dough to create the classic bagel shape. Place the shaped bagels on a parchment-lined baking sheet, cover, and let them rise for another 2–3 hours at about 80°F, or until they look puffy and have nearly doubled in size.

(if using active dry yeast and sourdough discard, this rise will take 30 mins)

Preheat your oven to 425°F. Line a light-colored baking sheet with parchment paper to help prevent the bottoms from browning too quickly.

Bring 8 cups of water and 1 tablespoon of honey to a gentle boil. Carefully place the bagels into the water, working in batches if needed. Boil for 20 seconds per side. This step creates the chewy texture and shiny crust that makes bagels unique.

Add toppings and bake:

Transfer the boiled bagels back to the prepared baking sheet. Brush with egg wash and sprinkle with your favorite toppings, such as sesame seeds, everything seasoning, or coarse salt.

Bake for 20–25 minutes, or until the bagels are deeply golden brown. Allow them to cool slightly before slicing.